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Need make-ahead Italian recipe ideas

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vb4677
vb4677 Posts: 686
in EggHead Forum
This Saturday we've been invited to some friends' house for an "Italian-themed" potluck style dinner.  SWMBO, of course, is making some sort of Italian dessert because that's her thing, but I'd LOVE to make something in my LBGE.  

HOWEVER,

I will not be home all day Saturday until about :30 minutes before we head to our friends for dinner...  so no time to start a fire, stabilize it and cook something...
(I'm competing in a local homebrew competition! I mean, priorities, am I right?)

SO,

I was thinking I could make something Friday evening, that we could then we re-heat in time for the dinner Saturday.

Any ideas or guidance?  (Besides not consuming too much at the competition before the dinner at the friend's...)
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
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  • buzd504
    buzd504 Posts: 3,824
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    Lasagna
    NOLA
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Guys have made some killer lasagne's on the forum.. That should reheat well. just check out the search feature at the top.. Good luck.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Theophan
    Theophan Posts: 2,654
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    @cookn biker is one of the great original cooks of the EggHead Forum, long before it became this forum, and her lasagna is famous at Eggfests.  Here is a post of hers with pictures (you may have to click to go to the first page), but no recipes, and here is a post of hers with pictures and recipe.  I've never made it because I'm lazy and it's a bunch of steps, but it makes my mouth water every time I've looked at it, and it's really famous.  She's an amazing cook!  If you like making lasagna, it might be worth a try.
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  • Griffin
    Griffin Posts: 8,200
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    You could smoke some meatballs for spaghetti or meatball subs which I know is not all that Italian.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fishlessman
    fishlessman Posts: 32,771
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    calzone, stromboli, cioppino, brasciola/braciole. cookinbiker could set you up with something simple or crazy =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • thetrim
    thetrim Posts: 11,357
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    Get some frozen meatballs and add Ragu to the top. Put it all in a crock pot on high for 4 hours and you're G2G
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Little Steven
    Little Steven Posts: 28,817
    edited September 2016
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    You could do a porchetta in advance and reheat it the day of. Pork bellies are great if you don't want to do a shoulder or little pig

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Little Steven said:
    You could do a porchetta in advance and reheat it the day of. Pork bellies are great if you don't want to do a shoulder or little pig
    Sorry I didn't read the part about the local Hebrew competition. No offence intended. 

    Steve 

    Caledon, ON

     

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  • nolaegghead
    nolaegghead Posts: 42,102
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    @Little Steven I think that was "homebrew".  I like your sensitivity.  Much larger than your diminutive stature.
    ______________________________________________
    I love lamp..
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  • thetrim
    thetrim Posts: 11,357
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    Maybe he left out Kosher Homebrew!   Very republican, errrr considerate, of you to offer up such a sincere apology!   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • WeberWho
    WeberWho Posts: 11,029
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    Theophan said:
    @cookn biker is one of the great original cooks of the EggHead Forum, long before it became this forum, and her lasagna is famous at Eggfests.  Here is a post of hers with pictures (you may have to click to go to the first page), but no recipes, and here is a post of hers with pictures and recipe.  I've never made it because I'm lazy and it's a bunch of steps, but it makes my mouth water every time I've looked at it, and it's really famous.  She's an amazing cook!  If you like making lasagna, it might be worth a try.
    I've had her lasagna and it's easily the best I've ever had. (Word of warning, you will hate the lasagna you've been eating your whole life)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Lasagna - they won't know what hit 'em.
    New Albany, Ohio 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    I miss Molly.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hans61
    Hans61 Posts: 3,901
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    Marinated and grilled chicken Alfredo - 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    Molly's lasagne uses a bechamel sauce, which most lasagne recipes don't. That's what makes it so special. Greek casseroles like pastitsio and moussaka include it and that's why those dishes are so delicious.
    Judy in San Diego
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  • Focker
    Focker Posts: 8,364
    edited September 2016
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    Chef Marc Vetri's egg yolk dough is awesome, super easy, my boy does it.  Grilled Chicken Alfredo, Lasagna, or Ravioli would work well ahead of time.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited September 2016
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    Judy Mayberry said:
    Molly's lasagne uses a bechamel sauce, which most lasagne recipes don't. That's what makes it so special. Greek casseroles like pastitsio and moussaka include it and that's why those dishes are so delicious.
    I think the scratch noodles, scratch ragu egged for hours, real stamped parm, bring more to the table than the bechamel.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • BigGreenHog
    BigGreenHog Posts: 13
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    Go practical and do a simple carbonara.  Pepper is used liberally .  Or go to the store buy a pork belly and a pork tenderloin.  Make Porchetta sandwiches.  You can make this on the egg and make it a day before.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    @Focker said:
    "Judy Mayberry     said:
    Molly's lasagne uses a bechamel sauce, which most lasagne recipes don't. That's what makes it so special. Greek casseroles like pastitsio and moussaka include it and that's why those dishes are so delicious.

    I think the scratch noodles, scratch ragu egged for hours, real stamped parm, bring more to the table than the bechamel.
    I've made my own pasta, fantastic sauce, used stamped Parm, and it makes a great, and very familiar lasagne. But add that bechamel, and it takes it to a whole new level. Try it.
    Judy in San Diego
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  • Focker
    Focker Posts: 8,364
    edited September 2016
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    Judy Mayberry said:
    @Focker said:
    "Judy Mayberry     said:
    Molly's lasagne uses a bechamel sauce, which most lasagne recipes don't. That's what makes it so special. Greek casseroles like pastitsio and moussaka include it and that's why those dishes are so delicious.

    I think the scratch noodles, scratch ragu egged for hours, real stamped parm, bring more to the table than the bechamel.
    I've made my own pasta, fantastic sauce, used stamped Parm, and it makes a great, and very familiar lasagne. But add that bechamel, and it takes it to a whole new level. Try it.


    Thanks Judy.
    I have, a few times.  Their recipe doesn't hold back with the authentic parm.  Which I love.

    Most are accustomed to the traditional for US thick lasagna noodle and terrible parm in a jar when it comes to Americanized lasagna.  And the mozz vs bechamel too.  Love the crispy corner pieces, and many thinner, delicate layers.

    Not trying to argue, just stating what I noticed the first time that dish entered my piehole in the North Woods of MN.  It wasn't the bechamel driving that bus.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Zippylip
    Zippylip Posts: 4,768
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    I did this last weekend & it turned out pretty well & can be made in advance; make a few flatbreads on the egg (aka plain pizza dough brushed with olive oil, herbs, salt & pepper) & cut them into appetizer size pieces then make a bunch of toppings, this one in particular wasn't necessarily Italian themed but you can make whatever adjustments you want, this display had caramelized onions, tomato basil, olives, roasted peppers, fried hot peppers, buffalo hummus & regular hummus, goat cheese, zucchini corn chili lime salsa & coleslaw, I guarantee you that people will be hovering all over this & asking you all sorts of questions:
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
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    Looks like a veg thali to me. Thought you wus italian

    Steve 

    Caledon, ON

     

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  • Zippylip
    Zippylip Posts: 4,768
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    is that what they call that.  Done it twice, big hit, especially the onions.  Need to make some of that lentil butter garlic glop next time, best stuff ever
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
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    Try the dal makhani 

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    nolaegghead said:
    @Little Steven I think that was "homebrew".  I like your sensitivity.  Much larger than your diminutive stature.

    I just saw that. Don't you know that Hombrews don't eat meat from the beasts with a cloven hoof. Jeez!

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Zippylip said:
    is that what they call that.  Done it twice, big hit, especially the onions.  Need to make some of that lentil butter garlic glop next time, best stuff ever


    Here's one you should try without the butter and cream.

    http://www.vegrecipesofindia.com/dal-fry-how-to-make-prepare-dal-fry-recipe/

    Steve 

    Caledon, ON

     

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  • Zippylip
    Zippylip Posts: 4,768
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    Little Steven said:
    Zippylip said:
    is that what they call that.  Done it twice, big hit, especially the onions.  Need to make some of that lentil butter garlic glop next time, best stuff ever


    Here's one you should try without the butter and cream.

    http://www.vegrecipesofindia.com/dal-fry-how-to-make-prepare-dal-fry-recipe/

    see there's like 20 ingredients & 20 steps to that, any more than 3 or 4 of each & I'm out
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
    edited September 2016
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    It's only four or five steps if you mix the spices. If you just buy a pre-made masala it's easy. That saag paneer I made at Lake Nippissing was a boxed masala. Canned greens too.

    I guess I should say that Rodney made. He did most of it

    Steve 

    Caledon, ON

     

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  • Zippylip
    Zippylip Posts: 4,768
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    Little Steven said:

    I guess I should say that Rodney made. He did most of it

    think you meant to say he ate most of it
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
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    He's a large man

    Steve 

    Caledon, ON

     

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